Special Issue "Application of Liquid Chromatography in Food Analysis"
Deadline for manuscript submissions: 15 September 2018
Dr. Oscar Núñez
1. Department of Chemical Engineering and Analytical Chemistry, University of Barcelona. Martí i Franquès 1-11, 08028, Barcelona, Spain
2. Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Barcelona, Spain
3. Serra Húnter Fellow, Generalitat de Catalunya, Barcelona, Spain
Interests: analytical chemistry; chromatography; mass spectrometry; environmental analysis; food analysis
Dr. Paolo Lucci
Department of Agri-Food, Animal and Environmental Sciences, University of Udine Via Sondrio 2/a, 33100 Udine, Italy
Interests: liquid chromatography; mass spectrometry; environmental analysis; food analysis
Food products are very complex mixtures consisting of naturally-occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. Several of these compounds (e.g., veterinary drugs, pesticides, mycotoxins, etc.) are of particular concern because, although they are generally present in very small amounts, they are nonetheless often dangerous to human health. On the other hand, improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are also required to guarantee their quality and for the growth and regulation of the market. Thus, food safety and food authentication are hot topics for both society and the food industry. Nowadays, liquid chromatography with ultraviolet (LC-UV) detection, or coupled to mass spectrometry (LC-MS) and high-resolution mass spectrometry (LC-HRMS), are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent frauds. In this Special Issue, the role of liquid chromatography techniques in food analysis (including food safety issues, determination of nutritional properties, and authentication and prevention of frauds) will be addressed. Both, original research articles and reviews are welcome.
Dr. Oscar Núñez
Dr. Paolo Lucci
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 550 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- liquid chromatography
- food safety
- food authentication
- nutritional properties
- mass spectrometry
- high-resolution mass spectrometry